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toggleswitch2

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May 23, 2008
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I think we need a bacon recipe thread!

Who doesn't like bacon, unless prohibited by religious/dietary "law" ? Arteries be damned!

I had to order a BLT in that the whole buildng was wafting in its enticing aroma today. (We have a cafe in the office buildng).

It wasn't quite GadgetGary's BLT or turkey club, but let's just say it ticked my G-Spot (that Greek-spot or Gay-spot, to you mister! LOL)

MMMMMMMMMMMM GOOD

OK Rich & Chuck. I'll bet your bacon recipes are major irresistable temptation!
 
No recipe needed

Just fried in the pan the ol' fashioned way.

I know you can put bacon on top of a meatloaf, in green beans (with an onion), on top of baked bean casseroles, etc. This is mostly southern cooking stuff. Any "Yankee" recipes or are you guys too sophisticated for that? LOL
 
See? I do eat fish occasionally.

Yankees, sophisiticated? HA!

We just have to spend time indoors in winter and invent things to do!

I actually has a southern-style meal the other day when a young lady from Tennesse cooked for me with Tilapia fried in a blackened cast-iron skillet (tons of oil and butter) greenbeans and potates, steamed, then finised off in the skillet with drippings and rice on the side.

All that was missing was..the bacon.

MMMMMM good.
 
Fried crispy preferably by someone else is how I like it and in a BLT with Miracle Whip (accept no substitutes)
I'm not fond of bacon or bacon bits added to other things. I don't like it on a hamburger for example or on a meatloaf or bits on a baked potato or in a salad. No sir, just with eggs and hashbrowns and toast etc or in the sandwich. And I don't want maple flavored bacon either, the other one who lives here stinks the place up with it, makes me wanna gag. So remember that if'n when I ever come to visit.. make a note of it LOL
 
I usually cook mine in the oven. I put foil down on a cookie sheet and line up the package of bacon and cook it all at once. No turning it over. I just let it cook at 350 until done.

Jim
 
Crumbled

It's like "Magic Sprinkles" that make everything better! I've read that you're not supposed to freeze it, but I've done it all the time and never noticed any loss of taste or quality. Of course, only keep it that way 3 or 4 months tops. I peel it out of the package and put about 4 strips on wax paper, then continue with wax paper in between each row. Put in a ziploc bag and squeeze out the air. Always handy when you need "that extra something" for a dish or casserole.
 
BLT"S

A couple times a year, I just die for one, usually in the summer when the tomatoes are elixirs. But I take the lazy shortcut and nuke the bacon in several layers of paper toweling. It comes out great, crispy and perfect and fast. Of course, the towels are probably carcinogenic, but hey, it's bacon, Bubba.

Pete, you've got me wiggling again. Are you ever not funny? I know...I know... not during BM's.
 
Any self-respecting dinner salad isn't a salad without bacon crumbles. And not those nasty fake ones either. :-)
 
Bacon, smoked provolone and carmelized onions (carmelized in the bacon drippings, of course) over a half-pound onion soup burger nestled on a leaf of Romaine lettuce between a toasted bun gently slathered with Caesar salad dressing.

Pardon me. I seem to be drooling.
 
Who grew up in a house where mom saved the bacon grease in a jar in the fridge, and then used it to cook with?

*raises hand*

How 'bout a bacon wrapped Filet Mignon topped with a little Blue Cheese?!
 
Toggles I like Oscar Mayer bacon.
And my grandmother use to make country slab bacon with the rind on it that you chew forever.
My friends use the microwave because they don't want the grease in there kitchen but i will cook it that way when in a hurry, but like ( sudsmen ) i like it in a cast iron skillet or pan fried it taste much better traditional.
Oooh Lee you said the blacker the better hmmm lol.
They say that Turkey bacon has more sodium in it then pork go figure.

Darren k.
 
Speaking of Bacon...

...I recently found that Rath bacon is actually still being made, although of course not here in beautiful downtown Waterloo, Iowa - that hasn't happened since '83, if I'm correctly informed. But - the John Morrell company (based in Cincinnati) has the rights to the name and produces Rath Black Hawk bacon today. I have not yet been able to get my hands on any to do some tasting; I'd like to know of Morrell uses the Rath company's cure and if the bacon tastes anything like it did. The "Black Hawk" name was used on Rath's premium product in the old days; it's the name of the Iowa county in which Waterloo is located.

Oddly, neiher Hy-Vee nor Fareway carries the product; the only source listed on the Morrell website is Wal-Mart, and there's only one Wal-Mart in Waterloo that has a grocery section (the other is next to a huge Hy-Vee). Anyway, when I get a chance, I'll be doing a taste test to see if the Holy Trinity can be re-united - that's Chase & Sanborn coffee, Rath bacon, and Sioux Bee honey for Sunday's brunch. There are some real memories of East Point, Georgia, from about 1955-61, there.

danemodsandy++2-19-2010-12-45-18.jpg
 
I love the cast-iron skillet method but the best way I've found to do it for a crowd is in the oven so I don't have to cook in batches. I uses a baking pan that has a cooling rack on it (see link below for an example) and cook it on convection @ 325 for 20-25 minutes. I think the convection cooking helps both sides get crispy since the fat just drips down into the pan so it doesn't come out drowned in grease either (although I still dab it off a bit if it isn't very lean.)

http://www.amazon.com/Professional-Cross-Wire-Cooling-Sheet/dp/B0001MS3DI
 
I'm Jewish, so this is what I do.

Step one:
Go to Findlay Market in downtown Cincinnati and go to Eckerlin Meats and buy a sufficient quantity of their delicious thick-sliced Cajun Bacon (not spicy, just flavorful).

Step Two:
Cook said Cajun Bacon in a well-seasoned cast iron skillet, preferably on a vintage stove, like my 1953 Magic Chef.

Step Three:
Place cooked bacon on a paper towel to drain off the excess grease. While it is cooling and draining, it is advisable to fry eggs in the bacon grease.

Step Four:
Enjoy

Dave

http://www.eckerlinmeats.com/
 
Bacon Noodles

Had a friend that used to make this dish. Believe of Polish origins. Others, feel free to make corrections on this.

Package of wide egg noodles cooked
Package of bacon fried, drained and then crumbled.
Small container of cottage cheese
Salt/pepper to taste

Combine the cooked, hot noodles, cottage cheese and bacon, then serve. May need to reheat if the cottage cheese is cold.

And yes, was one of those whose Mom kept the bacon grease, but usually in a can on the stove. Probably why I had a triple bypass two years ago! LOL
 
OK Rich & Chuck.......

Hey Toggles,

Thanks for the vote of confidence, but I humbly agree with likening it to, "magic sprinkles!" You can do so much with so little, and just a little can make a big difference! And, yes, crispy is the way to go!

I also agree with Miracle Whip on a BLT! But, that's how I was raised. I rarely have it in the house any more because the better half prefers mayo.

Lemon/pepper on the 'maters in a BLT? Gonna have to try that one!

One of my faves that I only make about once a year... stuff a pitted date with a medium-soft gorgonzola and wrap it in 1/3 strip of bacon (NOT thick cut!). Bake 425-450f until the bacon is cooked.

Of course it's a must with wilted spinach salad. What else ya gonna do w/ it when you fry it to get the fat for the dressing? That is, assuming you don't have a little jar of the fat in the fridge (guilty).

Crumble a few crispy strips and mix in your meatloaf before baking.

Lay strips on top of a seasoned pork roast before popping it in the oven (secure each end w/ a toothpick).

Sprinkle in braised cabbage

Sprinkle in a sandwich or wrap. I've done it with turkey, roast beef, tuna...

What else ys got out there??

Chuck
 
Hey Mike,

I remember a dish that was similar, but it was w/ egg noodles, cabbage and bacon. The Polish name translated to something like 'hairy noodles.' Maybe Ray will know.

Chuck
 
Forgot the eggs

YES, that is proper to fry the eggs in the bacon grease and YES, I save the grease so Helen can do her culinary magic.

I've done bacon in a George Foreman grill. You have to kinda fold it in half and then turn it over but it comes out good and the grease falls onto the counter. OOPS (hurriedly slides the drip pan underneath). There, much better.

Volvoguy, what's in the Cajun bacon? I'M Cajun and I've never heard of it. What kind of meat is it? I thought pork wasn't Kosher ?
 
Then, there is

Rumaki. I prefer to make and serve water chestnut Rumaki, instead of the nasty chicken liver sort.

1 pound bacon...even "thickly sliced" will work
1 can sliced water chestnuts, drained.

Soy sauce (I use the Kikkoman Reduced Sodium-green label)
light brown sugar.

FLAT toothpicks ("cocktail sticks")

Kitchen scissors, broiler pan with slotted tray OR microwave bacon rack and paper towels.

Foil to line a big plate, and fold over.

Cut the bacon into crosswise thirds. Roll around a water chestnut slice, secure with toothpick, set onto foil lined plate.

Repeat until you run out of bacon, or water chestnuts, or patience.

Sprinkle with the soy sauce, lightly but thoroughly, and similarly with the brown sugar. Close the foil, refrigerate overnight.

Bake at 350F until brown and crisped, OR microwave on high until likewise brown and crisped.

Serve to rave reviews.

Lawrence/Maytagbear
 
Pork isn't kosher Jason,

but then again, I'm a bad Jew and I love bacon. I don't know what spices are in the Cajun Bacon, I'll inquire when I'm next at the market. All I can say is that yes, it's pork, and it's damn good!

Dave
 
Magic Sprinkles

What I love to do is go to the grocery store and buy the 4# box of "ends and pieces" which I bring home and pop in the freezer for about an hour. Put the meat grinder on the KitchenAid mixer with the "coarse" plate in it. Grind the raw bacon into my dutch oven. Put the dutch oven on high heat and keep frying until the bacon is very brown. Drain it in my colander and put it in a ZipLoc bag in the freezer. To the empty and hot dutch oven, deglaze the pan with about a cup of water and make sure I get up all of the good stuff from the bottom and reduce to about 1/2 cup.

The remaining half cup gets put in tupperware in the freezer.

When it's time to make Black Eyed Peas or Green beans, I then have some good bacon flavoring in the frozen deglazing liquid, I have the bacon already cooked all I have to do is chop an onion, sprinkle in some of the frozen bacon and the peas/green beans.

I then also have the bacon for salads, baked spuds, anything that calls for it. It saves a ton of time. If you need it hot, stick it in the microwave for a second or two and there you have it!

Duetboy
aka Jeff
 
Hungarian Version

Chuck, that would be wide egg noodles, homemade prefered, cabbage that has been grated, then salted down for a couple hours. And a chopped onion. My Mom used Crisco to fry the onion and cabbage after she squeezed the water out of it. Once all fried and a little burning didn't hurt it, add the cooked noodles and mix well. The house would smell to high heaven, but the result was wonderful! Usually was served as a meatless Friday night dish.
 
I love

Bacon wrapped shrimp stuffed with chopped jalapenos, garlic, and colby jack cheese. Jalapeno bacon is great for this, but the local store used to carry chipotle bacon which was awesome. Too bad it was discontinued. Marinate the wrapped shrimp in a little oil, tiger sauce, lime juice, dill weed, and a shot of rum. Then grill to perfection.

I too buy the bacon end pieces to use in beans and such, and I also have the container with bacon grease on the stove.
 
Spaghetti Carbonara

8 ounces dried regular spaghetti
6 thick rashers Niman ranch applewood smoked bacon(or yer favorite brand and type)
1 small plain onion, diced fine(optional)
3 eggs, beaten lightly
About 12 grinds fresh black pepper
1 handful fresh parsley, washed, dried and minced(also optional)
2 ounce chunk of Romano, Grana Padano or Parmesan cheese

1. Bring 2 quarts well-salted water to a brisk boil.
2. While water heats, cook the bacon until it is almost crisp. Remove from pan and leave grease in pan. Set bacon aside; drain it if you must. Now dice it up and keep it close.
3. Throw spaghetti into boiling water and stir so strands don't stick together.Cook onion in the bacon fat for about 8 minutes until it is translucent and just beginning to brown slightly.
4. Carefully and slowly beat hot onion/bacon fat mixture into beaten eggs. Grind black pepper into mixture. Have egg mixture, cooked bacon, minced parsley and cheese with a grater close at hand.
5. As soon as spaghetti is ready, drain it into a colander set over a large ceramic bowl. Leave boiling drained water in bowl(to warm it) and toss cooked spaghetti back into cook pot.
6. Take a moment to admire something in the room(allowing spaghetti to cool briefly). Then, leisurely, toss egg/onion mixture into spaghetti and toss it, con brio. If you're good, the egg mixture should thicken ever so slightly but remain creamy and uncurdled. If eggs curdle, throw the whole thing out and start again, you screwed up.
7. Toss in bacon then throw the whole thing into warmed serving bowl and throw parsley and cheese on top.
8. Without wasting a moment, eat your masterpiece for when it cools, it loses all its charm.
 

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